Welcome to Hawk’s Illustrated America, a monthly series following illustrator Hawk Krall’s journeys through the back roads of the U.S. in search of our country’s most obscure and delicious regional specialties.

Welcome to Hawk’s Illustrated America, a monthly series following illustrator Hawk Krall’s journeys through the back roads of the U.S. in search of our country’s most obscure and delicious regional specialties.

My husband, like many other folks I know, is only interested in the white meat from his Thanksgiving bird.

Fortunately for him, it's easy to find whole or boneless turkey breasts at most supermarkets, which is the perfect solution — particularly as we find ourselves spending more and more holidays away from our families, so it doesn't make sense to make an entire turkey just for the two of us.

But there's a reason I liked being on leg-and-thigh duty: my major problem with white meat is that its low fat content can mean dry tasteless turkey. And just as my husband can't stomach dark meat, I can't stand an arid, stringy turkey breast.

I found the fix to this issue on the shelves at my local grocery store: canned chestnut puree.

Prepared much the same way as a traditional stuffing, with the puree taking the role of the bread, it keeps the breast meat wonderfully moist while imparting a delicate, savory flavor to the bird.

While traditional stuffing seems to absorb the juices from its host, this roulade filling helps to seal them in.

Using a butterflied boneless turkey breast also cuts down on cooking time, making this a great Thanksgiving recipe if you don't have half a day to devote to your main dish.

If you're among the millions of Americans planning to hit the highway over the Thanksgiving holiday, it's important to anticipate bumps in the road, according to a group dedicated to public education and advocacy.

If you're among the millions of Americans planning to hit the highway over the Thanksgiving holiday, it's important to anticipate bumps in the road, according to a group dedicated to public education and advocacy.

The traditional turkey centerpiece on Thanksgiving tables may come out looking scrumptious, but cooks in the kitchen need to be concerned about preparing the bird safely to prevent the spread of foodborne illness.

The traditional turkey centerpiece on Thanksgiving tables may come out looking scrumptious, but cooks in the kitchen need to be concerned about preparing the bird safely to prevent the spread of foodborne illness.

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